Beijing Hot Pot Lamb

Name: Beijing Hot Pot Lamb
Total time: 35 min
Yield: 2 servings
Cuisine: Northern Chinese
Ingredients: lamb shoulder, very thinly sliced (frozen 20 min for easier slicing); dried shrimp; fresh ginger, thickly sliced; scallion whites, bruised; sesame oil

涮羊肉 · shuàn yáng ròu

家庭快手版 · Home version: Family version uses a simple broth and quick-simmered lamb—no restaurant-grade copper hot pot or aged mutton. Simmered just until pink disappears, preserving tenderness.

My uncle Li in Xicheng District used to host winter gatherings where he’d set up a portable gas burner and a small copper pot—filled with clear broth made from dried shrimp, scallion whites, and ginger—then pass around platters of paper-thin lamb shoulder. We kids would giggle as we dipped our chopsticks, racing to catch the first tender bite before it turned grey.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Comfort Food

Ingredients

lamb shoulder, very thinly sliced (frozen 20 min for easier slicing)羊肩肉，极薄片（冷冻20分钟更易切）🛒 local300 g
dried shrimp海米🏮 asian15 g
fresh ginger, thickly sliced老姜，厚片🛒 local30 g
scallion whites, bruised小葱葱白，拍松🛒 local60 g
sesame oil香油🏮 asian15 ml

lamb shoulder, very thinly sliced (frozen 20 min for easier slicing): Ask butcher for 'hot pot cut' or slice yourself: partially freeze, then use sharp knife at 45° angle.

dried shrimp: Look for small, golden, fragrant dried shrimp (not fishy); substitute with 1 tsp shrimp paste + ½ tsp light soy sauce if unavailable.

fresh ginger, thickly sliced: Peel only if skin is fibrous; leave skin on for clearer broth.

scallion whites, bruised: Use only white parts; gently crush with side of knife to release aroma.

sesame oil: Toasted sesame oil only—never substitute with plain vegetable oil.

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Instructions

1Rinse dried shrimp under cold water; soak in 100 ml warm water for 10 minutes. Reserve both shrimp and soaking liquid.
泡发并留水
🔍 Look for 10 分钟 · 10 minutes
Visual: 虾米饱满不透明，泡水微浊且有鲜香Shrimp plump and opaque, liquid slightly cloudy and fragrant
You know it's right when: 泡水散发海洋清香，非腥臭味Liquid smells ocean-fresh—not fishy
2In a medium pot, combine soaked shrimp, soaking liquid, ginger slices, and scallion whites. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 15 minutes.
清汤慢煨
🔍 Look for Low heat 15 分钟 · 15 minutes
Visual: 汤色呈淡金色、清澈见底，边缘有细小气泡缓慢破裂Broth remains pale gold and clear, with tiny bubbles breaking softly at edges
You know it's right when: 汤面无翻滚大泡，仅偶有小泡群浮起Surface shows no vigorous rolling boil—only occasional bubble clusters
3Strain broth into a clean pot or electric hot pot insert. Discard solids. Taste broth—it should be clean, savory, and subtly sweet; add a pinch of white pepper if needed.
滤清汤，调咸鲜
🔍 Look for 1–2 分钟 · 1–2 minutes
Visual: 汤体完全透亮，无任何沉淀或浑浊Broth perfectly transparent, no sediment or cloudiness
You know it's right when: 迎光观察无悬浮颗粒No floating particles visible when held to light
4Bring broth to a steady simmer over medium-high heat. Hold one lamb slice by its edge with chopsticks, submerge fully, and swirl gently for exactly 10–12 seconds until edges curl and center turns from deep red to light pink.
涮10–12秒，粉红即熟
🔍 Look for Medium-high 10–12 秒 · 10–12 seconds
Visual: 羊肉边缘微卷，表面颜色由深红均匀转为浅玫瑰粉Lamb edges curl slightly; surface color shifts uniformly from crimson to pale rose
You know it's right when: 中心失去生肉光泽，呈现哑光柔嫩质感Center loses all glossy raw sheen and gains matte tenderness
5Dip hot lamb into a small bowl of pure toasted sesame oil. Eat immediately while steaming and tender.
即涮即蘸即食
🔍 Look for 即刻 · immediately
Visual: 羊肉裹着金黄油光，热气清晰升腾Lamb glistens with golden oil, steam rising visibly
You know it's right when: 热气持续升腾，不可稍作等待Steam rises steadily—no cooling delay

Tips

· Slice lamb against the grain for maximum tenderness—even thinner than typical hot pot cuts (1–2 mm).
· Never reuse broth beyond one meal: Beijing families discard it after serving to preserve purity of flavor.
· For authentic texture, avoid pre-packaged ‘hot pot lamb’—it’s often treated with phosphates and lacks clean lamb fragrance.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection